Tuscan Chicken Frittata

By ccavaletti

Ingredients

• 8 eggs
• 1/2 c heavy whipping cream
• 1/2 c minced fresh basil
• 1/4 c grated Parmesan cheese, divided
• 1/2 tsp salt
• 1/4 tsp pepper
• 8 oz cream cheese, softened and cubed
• 1/3 c oil-packed sun-dried tomatoes, patted dry and chopped
• 1 c shredded cooked chicken

Details

Servings 6

Preparation

Step 1

In a large bowl, whisk the eggs, cream, basil, 2 Tbsp Parmesan cheese, salt and pepper.

Stir in cream cheese and sun-dried tomatoes.

Heat a 10-inch ovenproof skillet coated with cooking spray over medium heat; pour in egg mixture.

As eggs set, left edges to allow uncooked portion to flow underneath. Cook for 3-4 minutes or until frittata begins to set.

Sprinkle with chicken and remaining Parmesan cheese. bake, uncovered, at 400º for 15-20 minutes or until eggs are completely set. Let stand for 5 minutes. Cut into wedges.

From a Philadelphia Cream Cheese ad.